Directions: |
Directions:Grease bottom and sides of jelly roll pan with oil. Line with wax paper and grease slightly, set aside.
Sift together flour, cocoa, salt, beat egg yolks at high speed 5 minutes till thick. Gradually add sugar, beating well. Stir in lemon juice, set aside.
Beat egg whites at room temperature till stiff (not dry). Gently fold yolk mixture into whites. Gradually fold flour mixture into egg mixture. Spread evenly in prepared pan. Bake 350º foor 15 minutes.
Sift pdr sugar in 15x10 in rectangle on linen cloth. When cake is done loosen from sides of pan immediately and turn out on to sugar. Peel off wax paper. Starting at narrow end roll up towel and cake together. Cool on rack seam side down. unroll cake remove towel. Spread cake with cream filling and reroll. Place on serving plate seam down, chill 1 hr. Spread mocha frosting over cake roll. Chill 1 hr. Garnish with whip cream and crushed peppermint just before serving. 12 servings.
Cream filling - Beat whipping cream till foamy, gradually add powder sugar beating till soft peaks form. Stir in candied cherries. Yield 1 1/2 cups.
Mocha Frosting - Heat coffee in medium sauce pan, add chocolate and butter. Cook ocer low heat stirring constantly until creamy and smooth. Remove from heat, stir in powder sugar. Refrigerate till frosting begins to set. Yields about 1 cup. |
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